July 11th, 2009


Vegan eggplant rollatini

I made this a few nights ago and intended to take a picture, but it got eaten too quickly :( Anyway, it was absolutely delicious and really easy.

-1 large eggplant, sliced lengthwise into 1/4" slices (I used a mandoline -- if you don't have one you might want to buy two eggplants in case you mess up some of the slices ;) )
-Tomato sauce of choice, I used Muir Glen cabernet marinara
-1 recipe PPK tofu-basil ricotta
-Optional: soy "parmesan" (I skipped this and it was still great)

If you have time, salt/drain/press/rinse the eggplant slices. If not it'll probably still be fine :)

Grill or broil the eggplant slices with a little bit of cooking spray or olive oil on both sides until browned. I broiled them on high for 10 minutes on one side, 5-10 minutes on the other.

Stack up the slices on a plate and cover tightly with aluminum foil. This will cause them to steam so that they're easier to roll up. At this point I made the tofu "ricotta".

Roll up each eggplant slice with about 2oz of the ricotta mix, then place it seam side down in a small casserole dish. Cover the whole thing with tomato sauce, sprinkle with parmesan if using, and bake at 350 for 20-25 minutes. This serves 2-3 people; my husband ate it with whole wheat pasta with olive oil and garlic, I ate it with a spinach salad.

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sr glosóli


I couldn't find anything in the tags, so I that's why I'm asking for your help! I am looking for a delicious (and hopefully easy) recipe for a vegan version of tiramisu, that even my omni friends will love! Whatever recipe I found online so far called for orange juice or lemons, but I'm very allergic to citrus... So I'm wondering if anyone had a yummy recipe that is free of citrus, or if you could let me know what I could use to substitute orange or lemon juice/lemon peel, etc. with. Thanks heaps for any hints!